Chicken lollipop is undoubtedly the hottest selling item in any Chinese food joint! And for all good reasons!
When I was a child, I used to freak out on Chinese food and that obsession continued till my college days. In those days eating out would always mean eating Chinese by default. After leaving Kolkata and staying in cities which are way different in terms of food, I started discovering new cuisines – national as well as international.
But now when I think back why people from Kolkata is so much addicted to Chinese food, I realize that it’s simply because the Chinese food there is outstanding plus you don’t have to make a hole in your pocket. In the cities where I have lived, I have never found equally satisfying Chinese food anywhere except in those super-expensive posh fine diners.
Recently a new restaurant has come up in our locality and it serves decent Chinese food. My in-laws loved there food every time we ate there and it became instantly popular in our house. I realized that the long-lost love for Chinese food is reincarnating in us and hence the idea of making this super popular Chinese chicken lollipop intercepted in my mind!
This is extremely easy to make and you can trust me on this. Only thing you need to get your hands on is the cut chicken lollipop pieces which are easily available in supermarkets here in Bangalore. Rest will go like a breeze!
- Chicken lollipop pieces – 12
- Egg – 1
- Cornflour – 2 tbsp
- White pepper powder – 1 tsp
- Salt to taste
- Ginger paste – 1 tsp
- Vegetable oil – 4 tbsp
- Ginger chopped – 1 tbsp or ginger paste – 1 tsp [I used paste]
- Garlic chopped – 1 tbsp or garlic paste – 1 tsp [I used paste]
- White vinegar – 1 tsp
- Schezwan sauce – 2 tbsp
- Cornflour – 1 tsp
- Marinade the chicken with egg, cornflour, ginger, salt and pepper and mix well. Keep it in the refrigerator for at least 1 hour till the time to cook.
- Heat the vegetable oil in a wok. When the oil comes to smoking point, fry the marinated chicken pieces on medium to high heat till deep brown on all sides. Take out and set aside.
- Once all the chicken pieces are fried, check if too much oil is left in the wok. Take out the excess oil leaving behind approximately 1 tsp of it.
- Add the ginger and garlic and sauté for a minute. Add the vinegar and schezwan sauce and cook on high heat for a couple of minutes.
- In the meantime, dissolve the cornflour in half a cup of water.
- After sautéing the sauce for two minutes, add the cornflour-water mixture to the wok and keep stirring on high heat. Season it with salt and white pepper powder.
- Add the fried chicken lollipop and keep stirring to coat the chicken very nicely on all sides.
- Stir till all the moisture is absorbed and the lollipops are thickly coated with the sauce.
- Server really hot sprinkled with chopped parsley or coriander.
- Note: If you don’t have schezwan sauce handy, substitute it with 2 tablespoons of tomato ketchup, 1 tablespoon of dark soy sauce and 3 to 4 freshly crushed dried red chillies.